follow up on thanksgiving dishes...
okay, so before T-day, we talked alot about what we made and some recipes.....
i thought this could be a good thread to post which recipe was the favorite this season.
i made three sides: mashed sweet potatos, garlic spinach with parmesan-breadCrumbs and broccoli with lemon-garlic crumbs. by far, the favorite was the SPINACH
here is the recipe (its a twist on a WW recipe):
It is for 8 servings, but we all wanted more!
1 1/4 tsp olive oil, divided
1/2 cup fresh bread crumbs (all i did was crush up 1 cup of ceasar-flavored croutons, yum yum)
1 tbsp grated Parmesan cheese
??1/2 tsp minced garlic (i actually tripled (or even quadrupled this, every time i put more spinach and felt like it needed more garlic i added another 1/2 tsp...everyone loved the additional garlic!)
??18 oz spinach, baby leaves, washed and well-drained (about 24 cups)
1/2 tsp table salt
Heat 1 teaspoon of oil in a large nonstick skillet over medium heat; add bread crumbs and cook, stirring often, until golden, about 3 minutes. Remove from heat; stir in Parmesan cheese. Spoon bread crumbs into a small bowl; set aside.
Heat remaining 1/4 teaspoon of oil in same skillet. Add garlic, cook, stirring, until fragrant, about 30 seconds. Gradually add half of spinach to skillet, tossing mixture and adding more spinach as some of it cooks down. Continue cooking and tossing, until spinach is wilted and tender, about 2 to 3 minutes (when you add more spinach, add more garlic, yumm). Remove from skillet and repeat with remaining spinach. Return cooked spinach to skillet; add salt and toss over low heat. Transfer to a serving bowl and sprinkle with crumbs. Or toss with half of crumbs and sprinkle remaining crumbs over each serving.
i thought this could be a good thread to post which recipe was the favorite this season.
i made three sides: mashed sweet potatos, garlic spinach with parmesan-breadCrumbs and broccoli with lemon-garlic crumbs. by far, the favorite was the SPINACH
here is the recipe (its a twist on a WW recipe):
It is for 8 servings, but we all wanted more!
1 1/4 tsp olive oil, divided
1/2 cup fresh bread crumbs (all i did was crush up 1 cup of ceasar-flavored croutons, yum yum)
1 tbsp grated Parmesan cheese
??1/2 tsp minced garlic (i actually tripled (or even quadrupled this, every time i put more spinach and felt like it needed more garlic i added another 1/2 tsp...everyone loved the additional garlic!)
??18 oz spinach, baby leaves, washed and well-drained (about 24 cups)
1/2 tsp table salt
Heat 1 teaspoon of oil in a large nonstick skillet over medium heat; add bread crumbs and cook, stirring often, until golden, about 3 minutes. Remove from heat; stir in Parmesan cheese. Spoon bread crumbs into a small bowl; set aside.
Heat remaining 1/4 teaspoon of oil in same skillet. Add garlic, cook, stirring, until fragrant, about 30 seconds. Gradually add half of spinach to skillet, tossing mixture and adding more spinach as some of it cooks down. Continue cooking and tossing, until spinach is wilted and tender, about 2 to 3 minutes (when you add more spinach, add more garlic, yumm). Remove from skillet and repeat with remaining spinach. Return cooked spinach to skillet; add salt and toss over low heat. Transfer to a serving bowl and sprinkle with crumbs. Or toss with half of crumbs and sprinkle remaining crumbs over each serving.
